{"id":1865,"date":"2023-11-27T08:07:00","date_gmt":"2023-11-27T13:07:00","guid":{"rendered":"http:\/\/104.236.198.25\/?p=1865"},"modified":"2024-12-24T14:25:06","modified_gmt":"2024-12-24T19:25:06","slug":"sichuan-eggplant","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/sichuan-eggplant\/","title":{"rendered":"Yu Xiang Eggplant (\u9c7c\u9999\u8304\u5b50, Sichuan Eggplant Stir Fry)"},"content":{"rendered":"\n

Yu Xiang eggplant features crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. A signature Sichuan dish that turns eggplant haters into eggplant lovers. {Vegetarian Vegan Adaptable, Gluten-Free Adaptable}<\/p>\n\n\n\n

\"Yu<\/figure>\n\n\n\n

Yu Xiang eggplant (\u9c7c\u9999\u8304\u5b50), or Sichuan eggplant stir fry, is one of those under-appreciated Sichuan dishes<\/a> that deserves more attention. Throughout the years, whenever I took a foreign friend or colleague to a Sichuan restaurant in Beijing, this dish was always one of the most popular Chinese vegetable stir fry recipes<\/a> on the table.<\/p>\n\n\n\n

What is yu xiang<\/em>?<\/h2>\n\n\n\n

Yu xiang literally translates as \u201cfish-fragrant\u201d in Chinese, which might not sound as appetizing as the dish tastes. <\/p>\n\n\n\n

In fact, fish-fragrant eggplant has nothing to do with fish. <\/p>\n\n\n\n

According to folklore, a housewife was cooking eggplant for dinner and did not want to waste the leftover sauce used in a fish dish. The sauce was designed to cover up the fishiness and muddiness of river fish, so it was extra fragrant. The dish turned out so well and her husband loved it more than the original fish dish. Thus, the dish was named y\u00fa xi\u0101ng<\/em> or \u201cfish-fragrant\u201d as an homage to the delicious sauce.<\/p>\n\n\n\n

Yu xiang flavor is one of the seven key flavors in Sichuan cuisine. It contains soy sauce, Chinkiang vinegar, sugar, fermented spicy bean paste (d\u00f2ub\u00e0nji\u00e0ng<\/em>), chili peppers, and a generous amount of fresh garlic, ginger and onion. It results in a well-balanced, sweet and sour spicy sauce that is bursting with umami. The taste might be considered similar to General Tso\u2019s sauce<\/a>, only 10 times more flavorful.<\/p>\n\n\n\n

\"Yu<\/figure>\n\n\n\n

Yu xiang eggplant ingredients<\/h2>\n\n\n\n

What type of eggplant to use<\/h3>\n\n\n\n

The best eggplant for making yu xiang eggplant is Chinese eggplant or Japanese eggplant (they are very similar). <\/p>\n\n\n\n

The long and skinny Asian eggplant contains less moisture than the Western type, which results in a crispier texture in the stir fry. However, you can also use Western eggplant by following the salt water soaking method in this recipe. <\/p>\n\n\n\n

\"Chinese<\/figure>\n\n\n\n

The best vinegar to use<\/h3>\n\n\n\n

Some yu xiang eggplant recipes call for rice vinegar. But if you really want the rich tangy taste like the restaurant version has, you should use Chinkiang vinegar instead.<\/p>\n\n\n\n

Chinkiang vinegar (Zhenjiang vinegar, \u9547\u6c5f\u9999\u918b) is a type of Chinese black vinegar. It is made from various grains and is aged until the color turns dark brown or inky black. It has a rich, pungent, and tart flavor, sometimes with a hint of sweetness. It has a fermented malty taste and a woody character that distinguish it from the light-colored and fruity rice vinegar.<\/p>\n\n\n\n

These days it\u2019s quite easy to find it in an Asian market and even at regular grocery stores. You can also shop for it on Amazon<\/a>.<\/p>\n\n\n\n

Doubanjiang<\/h3>\n\n\n\n

Doubanjiang (\u8c46\u74e3\u9171), also called fermented spicy bean paste, is a key ingredient for the ultimate umami. It is a super rich, fermented, spicy paste made with dried fava beans, fresh chili peppers, salt, and wheat flour, then aged for one to eight years. Doubanjiang has a deep savory, spicy, and quite salty taste. It is a key ingredient in classic Sichuan dishes such as Mapo Tofu<\/a>.<\/p>\n\n\n\n

You can find it in an Asian market, on Amazon<\/a>, or at Mala Market<\/a>.<\/p>\n\n\n\n

\"Pixian<\/figure>\n\n\n\n

Sichuan peppercorns<\/h3>\n\n\n\n

Sichuan peppercorn (Hua Jiao, \u82b1\u6912)<\/a> is optional but I highly recommend adding it if you have it on hand. The taste of fresh Sichuan peppercorn is almost indescribable: numbing, tingling, and somewhat refreshing like mint. These peppercorns add a savory, smoky, and slightly citrusy flavor to a dish, and it\u2019s that flavor that defines genuine Sichuan food. I consider it even more important than Sichuan chili peppers, truly distinguishing the dish and giving it a character unlike anything else. It\u2019s a key ingredient in many classic Sichuan dishes such as Dan Dan Noodles<\/a>, Mala Chicken<\/a>, and Red Oil Wontons<\/a>.<\/p>\n\n\n\n

I highly recommend you purchase Sichuan peppercorns from Mala Market<\/a>. They carry the freshest Sichuan peppercorns in the US, sourced directly from Sichuan. It truly makes a world of difference.<\/p>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

When you\u2019re ready to cook yu xiang eggplant, your table should have:<\/p>\n\n\n\n